Olive Tapenade, Caviar d'Aubergine and Goat Cheese and Basil Dips
These three dips include classic ingredients from Provence. Each one is very easy to make, all you need (besides the ingredients) is a blender.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine French, Provencal
Olive and Almond Tapenade
- 1 glass jar black olives pitted
- 2 tbsp almond butter
- 1 garlic clove
- olive oil
- 1/2 tsp sea salt
Goats Cheese and Basil Dip
- 1 soft Goat cheese
- 2 tbsp Mayonnaise
- 1 bunch fresh basil
- olive oil
- Salt
- lemon
- 1 handful pine nuts
Caviar d’Aubergine
- 2 eggplants (aubergine)
- olive oil
- 2 garlic cloves
- sea salt
Olive and Almond Tapenade
Goats Cheese and Basil Dip
Caviar d’Aubergine
Roast the Aubgerines and the garlic in the oven for 30 minutes at 180 Celsius (350F), then turn it down to 140 (275F) degrees.
When the Aubergines are nice and soft take them out and cut them in half.
Use a spoon to scoop out the soft flesh into a plastic bowl and mash in the roasted garlic.
Mix well and season with olive oil and salt et c’est tout!